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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe belongs to my Aunt Rose. She was a neighbor friend of my mothers and taught Mom to make this soup 40 years ago. Somewhere along the way I learned to make it too. Warm and hearty, a fairly healthy soup. Ingredients:
1 cup navy beans, soaked |
2 1/2 quarts water |
1 bay leaf |
1/4 cup olive oil |
2 cloves garlic, chopped |
1 medium onion, chopped |
2 cups tomatoes, chopped |
1 medium potato, diced |
saffron thread |
salt and pepper |
1/2 teaspoon cumin |
1 cup cabbage, shredded |
1 cup butternut squash, diced |
2 tablespoons fresh parsley, chopped |
Directions:
1. Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours.
2. Add additional water if necessary.
3. In a skillet, heat olive oil& cook garlic& onions 6 minutes.
4. Add tomatoes& cook for 10 minutes.
5. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes.
6. Add more water and stir as necessary.
7. Serve garnished with parsley.
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